Get ready for an absolute crowd-pleaser of a recipe.
That’s right, my crew of non-nutritarians absolutely love this Apple Pie Oatmeal Bake . We’ve made it for special weekend breakfasts and as a satisfying make-anytime dessert. Little do my kiddos realize that it’s fruit-and-date-sweetened, vegan, and oil-free to boot!
Get ready for loads of compliments and surprised reactions like “I can’t believe this is nutritarian!” Yeah, this is just the dish to bring to potlucks and fmaily gatherings…
Every great recipe has it’s start. And this Apple Pie Oatmeal Bake recipe comes from an extra-special source.
I’m so happy to share that the inspiration for this bake came from Lisa H., one of my VIP readers, who joined us in the Power Prep Program back in July 2018. You can follow her 87-pound weight loss journey on Instagram @lisalivefitlaugh. Lisa came up with the brilliant idea of using this Simple Overnight Oat recipe as a topper for an easy oven-baked fruit cobbler.
She used blueberries, peaches, blackberries and plums sweetened with coconut sugar (you can take a look at her cobblers here).
I decided to use my date-sweetened Apple Pie Filling recipe for this bake.
But I am forever grateful to Lisa for the inspiration! I love learning new ways to use overnight oats!
Making It Purdy
I had to do something to make this a bit easier on the eyes. If you’ve been following Hello Nutritarian for a while you’ll know that I’m a bright-color-food-fiend.
So making this recipe “shine” was really vexing me.
I tried and failed at a lot of different “garnishes” we’ll call them. But finally I settled on a simple (and completely optional) stripping made with date sugar (dried and ground up dates).
You could also use cinnamon or flaxseeds for a similar effect!
Weekend breakfasts are a pretty big deal at my house. I imagine because we’re constantly rushing about on weekday mornings and everything is just plain rushed.
On Saturday and Sunday my kiddos only have one thing on the brain: “Mom, can we have a BIG breakfast?”
No matter if it’s closer to lunchtime when my hubby and I groggily emerge from our layer, breakfast is definitely happening.
You’ll need to make two recipes before you make this oatmeal bake:
So it will require a little advance planning if you want to make it happen. But the wonderful thing is once you have the filling and the oats done you can prepare everything in your baking dish the night before then just pop it in the oven in the morning.
The leftovers store beautifully in the fridge for 7 days and you can reheat leftovers for desserts through the week!
Apple Pie Oatmeal Bake
A make-ahead fruit- and date-sweetened oatmeal bake that's perfect for breakfast or dessert.
- 1 batch Nutritarian Apple Pie Filling (see link to recipe below)
- 1 batch Simple Overnight Oats (see link to recipe below)
- 1/4 cup date sugar (optional)
Preheat oven to 425°F. Add the Nutritarian Apple Pie filling to a glass 9 x 12 baking sheet. Spread evenly.
Spoon 1 batch Simple Overnight Oats over the apple pie mixture. Leave 1 to 2 inches of exposed apple filling around the edges of the baking dish.
Optional: Sprinkle the oat topping with date sugar, cinnamon or ground flaxseeds in a stripe pattern as shown.
Bake for 40 minutes at 425°F. Rotate the baking dish midway through. Apple filling should be browning on the edges and the oats should be set and just starting to brown.
You can assemble the bake in the glass baking dish the night before you plan to cook.
Cooked bake lasts up to 7 days stored in the fridge in a glass container.
Perfect potluck dish too!
I can’t wait to hear what you think of this recipe that’s quickly become one of the best-loved nutritarian recipes for my non-nutritarian family (sounds complicated, right? You can read up my FAQs here to learn more about how we make out dietarily-blended family work).
If you give this recipe a try I’d love to know what you think–please leave a rating and comment below!
Hi, I just finished eating my first piece of this, I cut into 8 servings, how many should it serve? I made it for hubby who is a SAD eater that’s trying to cut back on his sugar, so I made this, and he really like it, I love it, it hit that sweet note I needed, without being too sweet. Thank you for all the time you put into your recipes, It helps so many people.
Had the family (2 kids, their spouses and 4 grandchildren) for 3rd Sunday family dinner and wanted a nice fall meal of chili, cornbread, and Apple Betty. This served the hubs and me perfectly for dessert; it is delicious. I only made one change: I used Amy’s Perfect Oatmeal Blend (which I had in my fridge) as the topper. It turned out great and will go into the regular dessert rotaton Thank you both for the inspiration to get healthy together! https://amysnutritariankitchen.blogspot.com/2020/10/the-perfect-pre-mixed-oatmeal-blend.html
So happy to hear you enjoyed it Angie! And I love Amy’s recipes so I’m sure it was SO delicious!
Ed and I have followed Dr. Furman’s program (mostly) for 10 months. We are always looking for something SWEET like real ice cream and came across the 100 calorie Yasso’s. They are delicious. Here’s the deal, we are human. YEP. We are. I cannot pretend some of these ice cream recipes are ice cream. Also I want real delicious breads. Like pumpkin bread right now. Some dense delicious bread that is warm with like real butter on it. Again we are human. We have had smoothies per vitamix everyday for months and months. We eat the creamy kale soup, we seriously do follow the program. I am excited about the apple pie filling and oat bars. So I want to hear from folks that have recipes that like this that taste good!
Yes! We are real people! I think the nutritarian culture can sometimes lead to health obsessiveness that can be detrimental to our mental health. So happy to hear that you’re finding recipes here that are relatable and delicious!
So excited to try this recipe! One question – do I need to let the overnight oats rest overnight before using them as a topping? Or can I mix it up and then just top the pie filling right away? Thanks in advance! 🙂
That’s a great question, Olivia! I’d let them do their thing and gel up in the fridge before using them as the topping!